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Lemon Delicious

I originally had posted the Margaret Fulton recipe but much prefer this version now, it seems to provide a fluffier and more reliable dessert - so warming.

1/3 cup caster sugar
1 ½ tbsp plain flour, sifted
2 tbsp lemon juice
1 tsp finely grated lemon zest
2 eggs, separated
100ml milk
1 tbsp butter, melted
Icing sugar and thick cream or pouring cream, to serve

Preheat oven to 180°C, and lightly grease 2 x 250ml-cup capacity ovenproof dishes.

In a large bowl add 2 tbsp of the caster sugar, the flour, lemon juice and zest and egg yolks, whisk to combine.

Add the milk and melted butter, and whisk again until well combined.

In a separate clean bowl (any residue can prevent the whites from fluffing fully), whisk the egg whites and remaining caster sugar until firm peaks form.

Add a large scoop of the whites to the lemon mix and fold in to loosen a little, then add the remaining egg whites and fold in again – try to fold gently to keep as aerated as possible.

Divide the mixture between the 2 dishes and bake for 15 minutes or until light golden and set.

Serve dusted with icing sugar and a dollop of thick cream or pouring cream.

Serves 2